Rosemary Pinenut Frico Chips

These crunchy and oh-so-addictive flavour bombs are an easy way to add a bit of texture to just about any dish. Top your soup. Crown your salad. Elevate your toast… Go ahead, get your frico on. Enjoy this side dish with San Felice Vermentino or Umani Ronchi Casal di Serra Verdicchio Classico Superiore.
Ingredients Instructions

Ingredients

Serves about 20 chips
1 cup (250 ml) finely grated Parmigiano-Reggiano (do not use pre-shredded)
1 cup (250 ml) finely grated Gruyère
1½ tsp (7.5 ml) chopped fresh rosemary
¼ tsp (1 ml) freshly ground black pepper
2 tbsp (30 ml) pine nuts
1 tbsp (15 ml) all-purpose flour

Instructions

  1. Preheat oven to 375 F (190 C).
  2. In a small bowl, combine cheeses, rosemary and pepper. Cover and let sit at room temperature for 1 hour. Add pine nuts and flour and toss gently.
  3. Line 2 large baking sheets with parchment or silicone mats. Place a 3‑in (7.5 cm) ring mould or cookie cutter on 1 sheet and spoon 1 tbsp (15 ml) mixture into centre. Using back of a spoon, spread into a thin, even disc. Repeat with remaining mixture, leaving ½‑in (1.25 cm) between discs.
  4. Transfer to oven and bake for 4 minutes. Rotate sheets and bake for 2 to 4 minutes more, until golden. Remove from oven and cool briefly on sheets.
  5. Transfer cooled frico chips to an airtight container, layering with parchment. For extra crispness, add a food‑grade silica package. Store at room temperature for up to 2 weeks.
  6. Use frico chips to give crunch to your favourite salad, soup or pasta, or simply enjoy them as a snack with a glass of wine.
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Drink Pairings

Roasted Masala Chickpeas

Versatile and easy to make, these golden nuggets add crunch, colour and irresistible spice to any dish. Perfect for sprinkling over salads, dips or raita—or simply enjoying by the handful. You can pair this recipe with Frescobaldi Nipozzano Chianti Rúfina Riserva or See Ya Later Ranch Riesling.
Ingredients Instructions

Ingredients

Serves about 2 cups (500ml)
1 × 19 oz (540 ml) can chickpeas, rinsed and drained
4 tsp (20 ml) garam masala, tandoori masala or madras curry powder
1 tbsp (15 ml) vegetable oil
¾ tsp (4 ml) salt
1 tbsp (15 ml) chickpea flour
1 tsp (5 ml) rice flour
oil cooking spray, as needed

Instructions

  1. Preheat oven to 350 F (175 C) and set rack to middle position. Line a baking sheet with parchment.
  2. For extra crispness, peel chickpeas by rubbing them gently between your hands and discarding skins. Transfer chickpeas to a medium bowl. Add garam masala, oil and salt, then toss. Sprinkle in chickpea and rice flours and toss again until evenly coated.
  3. Spread chickpeas in a single layer on prepared baking sheet. Spray lightly with oil cooking spray and transfer to oven. Bake for 45 minutes to 1 hour, spraying chickpeas with more cooking spray and shaking gently every 10 to 15 minutes, until crisp and deep golden.
  4. Cool completely, then transfer to an airtight container. Store at room temperature for up to 2 weeks. Add a food-grade silica package to keep crunchy for even longer.
  5. Sprinkle over salad, hummus or cucumber raita with pita chips.
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Drink Pairings

Rice Crispy Furikake

Crispy rice cereal brings the snap, wasabi peas light the fire, bonito adds a pop of smoke and nori brings a savoury depth to it all. Delivering equal parts crunch and umami, this blend crackles with flavour and texture. Serve with Oyster Bay Pinot Grigio or Aveleda Casal Garcia Vinho Verde.
Ingredients Instructions

Ingredients

Serves about 2 cups (500ml)
½ cup (125 ml) wasabi peas
2 sheets (7½ × 8¼-in/19 × 21 cm) toasted nori, crumbled into small pieces
¼ cup (60 ml) loosely packed bonito flakes (optional)
¼ cup (60 ml) raw sesame seeds
1½ cups (375 ml) crispy rice cereal
2 tsp (10 ml) granulated sugar
½ tsp (2.5 ml) flaked sea salt
⅛ tsp (a pinch) Japanese chili powder or cayenne pepper (optional)

Instructions

  1. In a food processor, pulse wasabi peas until coarsely ground. Add nori and bonito flakes (if using) and pulse again until broken into small pieces but still distinct. Set aside.
  2. In a frying pan over medium heat, toast sesame seeds for about 5 minutes, stirring often, until golden. Stir in rice cereal, sugar, salt and chili powder (if using) and cook for 1 minute. Add nori-bonito mixture and cook for 30 seconds more. Remove from heat and let cool.
  3. Transfer to an airtight container and store at room temperature for up to 2 weeks. Add a food‑grade silica package to extend crunch for up to 1 month.
  4. Sprinkle over rice, avocado toast, popcorn or a cream cheese bagel.
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Drink Pairings

Carrot Salad with Carrot Tahini Sauce & Haloumi Croutons

This bright, texture-packed carrot salad feels tailor-made for an Easter table. Interesting tidbit: Carrots were once grown mainly for their aromatic greens and seeds, not their roots. The halloumi croutons are quite the revelation here, adding just the right salty, rich contrast to carrots’ natural sweetness. They’re also perfect additions to your favourite soups and salads. Serve this salad alongside Hester Creek Columbia Valley Rosé Cabernet Franc or Inniskillin Okanagan Pinot Noir. 
Ingredients Instructions

Ingredients

Serves 6 to 8
2½ lbs (1.1 kg) large carrots (10 to 12 carrots), trimmed and scrubbed, divided
3 tbsp (45 ml) extra-virgin olive oil, divided
1½ tbsp (22.5 ml) maple syrup, divided
1 tsp (5 ml) ground cumin
½ tsp (2.5 ml) kosher salt, plus more for seasoning
1 × 8 oz (225 g) block halloumi
1 tbsp (15 ml) grapeseed oil
¼ tsp (1 ml) coarsely ground black pepper
2 radishes
1 tbsp (15 ml) unseasoned rice vinegar
¼ tsp (1 ml) red pepper chili flakes, or more to taste
2 tbsp (30 ml) fresh basil leaves
2 tbsp (30 ml) fresh cilantro leaves
2 tbsp (30 ml) fresh mint leaves
¼ cup (60 ml) shelled roasted pistachios
Carrot Tahini Sauce, make ahead, recipe follows
Carrot Tahini Sauce
Makes 1 cup (250 ml)
1 large carrot, roughly chopped (about 1½ cups/375 ml total)
1 large clove garlic
1 tbsp + ¼ cup (75 ml) extra-virgin olive oil, divided
⅓ cup (80 ml) water
2 tbsp (30 ml) unseasoned rice vinegar
2 tbsp (30 ml) tahini
1 tbsp (15 ml) chopped fresh ginger
½ tsp (2.5 ml) fine sea salt

Instructions

  1. Preheat oven to 400 F (200 C). Set a rimmed baking sheet in oven while it preheats.
  2. Set aside 3 carrots and cut rest on an angle into about 1-in (2.5 cm) pieces. Place cut carrots in a medium bowl along with 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) maple syrup, cumin and salt. Toss until carrots are well coated. Carefully remove hot baking sheet from oven and arrange carrots on sheet in a single layer. Return baking sheet to oven and roast carrots, stirring once or twice during cooking time, until carrots are caramelized and just fork-tender, 20 to 30 minutes.
  3. While carrots roast, make halloumi croutons. Pat halloumi dry with paper towel and then cut block into about ½-in (1.25 cm) cubes.
  4. In a large cast iron skillet or non-stick frying pan over medium-high heat, heat grapeseed oil until it shimmers. Add halloumi cubes to pan, ensuring they are in a single layer and not overcrowded. It is best to work in batches if needed. Cook, turning frequently, until all sides are golden brown and crispy, 3 to 5 minutes total (halloumi will initially release some water, but once water evaporates, halloumi will start to brown). Sprinkle with black pepper and cook for 30 seconds to let bloom, then transfer halloumi to a paper-towel-lined plate to drain.
  5. Using a potato peeler or mandoline, thinly shave reserved 3 carrots lengthwise into long ribbons and radishes into thin rounds. Add to a large bowl along with remaining 2 tbsp (30 ml) olive oil and ½ tbsp (7.5 ml) maple syrup, rice vinegar, chili flakes, herbs, pistachios and a pinch of salt. Toss to combine and set aside.
  6. To plate, spread Carrot Tahini Sauce over bottom of a serving platter. Top with roasted carrots and carrot salad, artfully arranging across sauce. Scatter halloumi croutons overtop and drizzle dish all over with any remaining dressing from carrot salad.
  7. Instructions to make Carrot Tahini Sauce: 1) Preheat oven to 400 F (200 C). 2) Line a baking dish with parchment, then add carrots and garlic to dish. Drizzle with 1 tbsp (15 ml) olive oil and toss to coat. Roast in oven until carrots are soft and easily pierced with a fork, 20 to 25 minutes. 3) Transfer cooked carrots and garlic to a blender and add remaining ¼ cup (60 ml) olive oil, water, vinegar, tahini, ginger and salt. Blend until smooth but still thick. Season to taste with salt. 4) Transfer to an airtight container and store in refrigerator until ready to use, up to 5 days.
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Drink Pairings

Asparagus Goma-ae Casserole

This is a thoroughly modern makeover of a comforting, nostalgic dish. Asparagus has long been a symbol of spring’s arrival, making it a fitting addition to any Easter table. Goma-ae simply means “sesame dressing,” a preparation that dates back centuries in Japanese home cooking for its simplicity and depth of flavour. For an easy finishing flourish, pre-made fried onions or shallots and furikake (which can be found in the international food section of most grocery stores) contribute a nice crunch and umami punch to the casserole. Enjoy this recipe with Mission Hill New Zealand Reserve Sauvignon Blanc.
Ingredients Instructions

Ingredients

Serves 6
1 tbsp (15 ml) grapeseed oil
2 lbs (900 g) fresh asparagus
4 tbsp (60 ml) unsalted butter, divided
1 large shallot, minced
2 cloves garlic, minced
4 oz (110 g) shiitake mushrooms, trimmed and sliced
2 tbsp (30 ml) all-purpose flour
2 cups (500 ml) half-and-half cream
¼ cup (60 ml) tahini
1 tbsp (15 ml) white miso
1 tbsp (15 ml) mirin
½ tsp (2.5 ml) lemon zest
kosher salt, to taste
fried onions or shallots, for garnish
furikake, for garnish

Instructions

  1. Preheat oven to 400 F (200 C). Brush a 9 × 13-in (3.5 L) baking dish with oil.
  2. Trim ends of asparagus to fit crosswise in baking dish, then place in dish in an even layer. Set aside.
  3. In a large frying pan over medium heat, melt 1 tbsp (15 ml) butter. Add shallots and garlic and sauté until shallots are translucent, about 3 minutes. Add shiitake mushrooms and continue to sauté until they have released most of their moisture and browned slightly, about another 5 minutes. Remove pan from heat and set aside.
  4. In a medium saucepan over medium-high heat, melt remaining 3 tbsp (45 ml) butter. Add flour and cook, stirring constantly to incorporate thoroughly, until mixture turns golden brown and smells slightly nutty, about 2 minutes. Gradually whisk in cream and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and whisk in tahini, miso, mirin and lemon zest. Fold in reserved sautéed mushroom mixture and adjust seasoning with salt.
  5. Place baking dish of asparagus in preheated oven and bake for 10 minutes. Remove from oven and pour sauce evenly over centre of asparagus in dish, leaving tips and ends of asparagus exposed. Return to oven and bake for 5 to 10 minutes more, until asparagus is still slightly crisp and green.
  6. Sprinkle with fried onions and furikake to garnish, and serve warm.
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Drink Pairings

Potato Pavé with Parmesan Rosemary Cream

There’s something wonderfully comforting about a potato dish on a holiday table—humble, familiar and quietly celebratory. This potato pavé takes that nostalgia and gives it a modern, elegant twist. Fun fact: Pavé comes from the French word for “cobblestone,” a nod to the neat, square shape that the potato cake is cut into after chilling. Paired with silky Parmesan Rosemary Cream for a touch of refinement, this dish feels perfectly suited to a spring holiday that blends tradition with fresh beginnings. Serve this entrée with See Ya Later Ranch Washington State Chardonnay.
Ingredients Instructions

Ingredients

Serves 6
4 large Russet potatoes (about 3 lbs/1.4 kg total)
1¼ cups (310 ml) whipping cream
kosher salt and freshly ground black pepper, to taste
5 tbsp (75 ml) unsalted butter, cut into small cubes
canola oil or refined coconut oil, for frying
Parmesan Rosemary Cream, make ahead, recipe follows
fresh chives, sliced, for garnish
Parmesan Rosemary Cream
Makes 4 cups (1 L)
½ tbsp (7.5 ml) grapeseed oil
½ yellow onion, diced
4 oz (120 ml) white wine
2 cups (500 ml) whipping cream
3 oz (85 g) Parmesan, finely grated
1 sprig fresh rosemary
kosher salt, to taste

Instructions

  1. Preheat oven to 350 F (175 C). Line a 5 × 9-in (2 L) loaf pan with parchment, leaving a 5-in (12.5 cm) overhang on all sides. Set aside.
  2. Wash and peel potatoes.
  3. Place cream in a large bowl and season generously with salt and pepper.
  4. Set a mandoline over bowl of cream and slice potatoes lengthwise into very thin slices directly into seasoned cream. Toss potato slices in cream occasionally to keep them from oxidizing.
  5. Start layering potato slices in bottom of prepared pan. Repeat process to form a second layer. Dot with a few cubes of butter and season with salt and pepper.
  6. Continue adding 2 layers of potatoes and then butter, repeating pattern until potatoes have all been used up. Pour some leftover cream mixture in bowl over layered potatoes (save any remaining cream to use later in a soup or sauce recipe). Fold sides of parchment over potatoes.
  7. Bake until potatoes are very easily pierced with a sharp knife, 1½ to 2 hours. Let potatoes cool in pan on a rack for 15 minutes.
  8. Cut a piece of cardboard to fit right on top of parchment-covered potatoes, and cover cardboard with foil or plastic wrap. Place directly onto parchment-covered potatoes and weigh down with a couple of heavy cans. Let potatoes cool completely to room temperature.
  9. Remove weights and wrapped cardboard. Refrigerate pavé in pan for at least 6 hours or up to 2 days.
  10. Using overhanging parchment, lift pavé out of pan and onto a cutting board. Using a sharp chef’s knife, trim any sloped sides to straighten, then cut in half lengthwise. Lay each half on its side, exposing all layers of pavé, and cut each half into 6 to 8 equal pieces, depending on how big you want your pavé portions to be. Set aside.
  11. In a large frying pan, warm ¼-in (0.6 cm) oil over medium-high heat. Once hot, work in batches to fry pavé pieces on all sides until golden brown, 2 to 3 minutes per side. Transfer pavé to a paper-towel-lined plate to drain.
  12. To serve, arrange pavé on a serving platter. Top with a dollop of Parmesan Rosemary Cream and garnish with chives. Best enjoyed while still a little warm or at room temperature.
  13. Instructions to make Parmesan Rosemary Cream (makes 4 cups (1 L)) : 1) In a medium saucepan over medium heat, heat oil. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Stir in white wine and continue to cook, stirring often, until wine has almost completely evaporated, about 2 minutes. Stir in whipping cream and Parmesan. Stirring constantly, bring mixture to a slow simmer. Once at a simmer, add rosemary and remove saucepan from heat. Set aside to let mixture steep for 5 minutes. Taste and adjust seasoning with salt if necessary. 2) Strain mixture into a large bowl. Chill infused cream in refrigerator for at least 30 minutes and up to 2 days. 3) Whip chilled cream mixture until firm peaks form. Serve immediately.
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Drink Pairings

Hot Honey Glazed Salmon with Herb Salad

Glazed with hot honey, this salmon is a playful spin on the traditional glazed Easter ham. While grilled pineapple rings and maraschino cherries are an optional nod to the nostalgic version, a fresh herb salad on top wakes everything up, echoing the new greenery of the season, and offers a crisp contrast that makes this dish just right for an Easter dinner that leans elegant, fresh and a little unexpected. We recommend pairing this dish with Hester Creek Columbia Valley Rosé Cabernet Franc or Inniskillin Okanagan Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4 to 6
½ cup (125 ml) clover honey
½ tsp (2.5 ml) red pepper chili flakes
1½ tsp (7.5 ml) apple cider vinegar
2 lbs (900 g) salmon fillet, pin bones removed
2 tbsp (30 ml) dark rum
2 tbsp (30 ml) Dijon mustard
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) kosher salt, plus more to taste
¼ tsp (1 ml) freshly ground black pepper
¼ tsp (1 ml) smoked paprika
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) white balsamic vinegar, plus more to taste
½ cup (125 ml) watercress, washed and dried
¼ cup (60 ml) fresh flat-leaf parsley leaves
¼ cup (60 ml) fresh mint leaves
2 tbsp (30 ml) roughly chopped fresh chives
2 tbsp (30 ml) roughly chopped fresh dill
5 to 6 canned pineapple rings, pan-seared (optional), for garnish
5 to 6 maraschino cherries (optional), for garnish

Instructions

  1. Start by making hot honey. In a small saucepan over low heat, stir honey, chili flakes and apple cider vinegar. Cook, stirring occasionally, for 10 to 15 minutes. Honey should be warm but should never come to a simmer. Remove from heat and let cool to room temperature. If not using right away, transfer to an airtight container. Honey will keep in a cool, dry place for up to 6 months and will get spicier the longer it sits.
  2. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment or foil.
  3. Place salmon fillet skin-side down on lined baking sheet.
  4. In a small bowl, whisk ¼ cup (60 ml) hot honey with rum, Dijon, cumin, salt, pepper and paprika until well combined. Drizzle dressing evenly over salmon and let stand at room temperature for 15 minutes.
  5. Roast salmon until cooked through, 10 to 12 minutes, basting and brushing salmon once or twice with any excess glaze that accumulates in tray. To test doneness, a paring knife should slide through salmon easily and flesh should be opaque. Remove from oven and let fish rest for 10 minutes.
  6. Just before serving, in a medium bowl, whisk olive oil and balsamic. Add watercress, parsley, mint, chives and dill. Toss and season with salt or extra balsamic to taste.
  7. Transfer salmon to a serving platter. Optionally garnish with pan-seared pineapple rings and maraschino cherries. Scatter herb salad overtop and serve.
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Drink Pairings

Chicken Tikka Poutine

A favourite from Indian cuisine cozies up to a Canadiana treat! Tangy, mildly spicy, finger-licking flavours explode in your mouth with every bite. This is perfect for a spring afternoon brunch or anytime you feel peckish. Substitute potato fries with yam fries for a fibre boost, if desired. Try pairing this Chicken Tikka Poutine with Pfaffenheim Pfaff Gewürztraminer or Tinhorn Creek Washington State Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4
Tikka Spice Mix
2 tbsp (30 ml) Kashmiri chili powder*
1½ tbsp (22.5 ml) ground coriander
2 tsp (10 ml) ground cumin
½ tbsp (7.5 ml) black pepper
1 tsp (5 ml) ground turmeric
½ tbsp (7.5 ml) garam masala
Chicken Tikka Masala
1 cup (250 ml) dahi* or plain yogurt
2 tbsp (30 ml) fresh lemon juice
3 tbsp (45 ml) ginger-garlic paste, divided
6 tbsp (90 ml) vegetable oil, divided
2 tsp (10 ml) salt, plus more for seasoning
1½ tbsp (22.5 ml) kasoori methi (dried fenugreek leaves),1 divided
2 lbs (900 g) boneless, skinless chicken thighs, cut into about 1½-in (4 cm) chunks
2 whole cloves
2 whole green cardamom pods, split
2-in (5 cm) stick cinnamon
1 bay leaf
1 cup (250 ml) chopped onions
⅛ tsp (a pinch) cayenne pepper (optional)
¾ cup (180 ml) water, divided
1 cup (250 ml) crushed tomatoes
¼ cup (60 ml) whipping cream
Poutine
1.8 lbs (800 g) frozen potato French fries (about 8 cups/2 L)
salt, to taste
1½ to 2 cups (375 to 500 ml) cheese curds, to taste
Chutney Mayo, make ahead, recipe follows
¼ cup (60 ml) chopped fresh cilantro leaves, for garnish
Chutney Mayo
½ cup (125 ml) mayonnaise
2 tbsp (30 ml) fresh mint leaves
2 tbsp (30 ml) fresh cilantro leaves
½ tsp (2.5 ml) ground cumin
⅛ tsp (a pinch) garam masala
1 tsp (5 ml) fresh lime juice
salt and pepper, to taste
*Kashmiri chili powder, dahi and kasoori methi are available at Indian grocery stores.

Instructions

  1. To make Tikka Spice Mix, in a bowl, combine chili powder, coriander, cumin, pepper, turmeric and garam masala. Set aside.
  2. To make Chicken Tikka Masala, in a large non-reactive bowl, combine dahi, lemon juice, 3½ tbsp (52.5 ml) tikka spice mix, 2 tbsp (30 ml) ginger-garlic paste, 1 tbsp (15 ml) vegetable oil and 2 tsp (10 ml) salt. With clean hands, use thumb of 1 hand to muddle ½ tbsp (7.5 ml) kasoori methi in palm of other hand for 5 to 10 seconds to release aromatics, then add to marinade. Add chicken and mix to coat completely with marinade. Cover with a plate or plastic wrap and marinate in refrigerator overnight or for at least 1 hour.
  3. In a large skillet over medium-high heat, heat 1½ tbsp (22.5 ml) vegetable oil. Add half the chicken in a single layer without overcrowding skillet. Fry for 2 to 3 minutes per side, until edges look slightly crisp and brown. Transfer to a plate. Scrape off any burned bits in skillet, add 1½ tbsp (22.5 ml) vegetable oil and fry remaining chicken with same timing as first half. Transfer to a plate and set aside. Reserve any remaining marinade.
  4. In a large wok or saucepan over medium-high heat, heat remaining 2 tbsp (30 ml) vegetable oil. Add cloves, cardamom, cinnamon and bay leaf and fry for 30 seconds to 1 minute, until fragrant but not burned. Using a slotted spoon, discard fried spices. Add onions to spice-infused oil and fry, stirring occasionally, until slightly brown on edges, about 5 minutes. Mix in remaining 1 tbsp (15 ml) ginger-garlic paste and any reserved marinade. Continue cooking for another minute. Stir in 2 tbsp (30 ml) tikka spice mix, a pinch of cayenne (if using) and ¼ cup (60 ml) water. Continue cooking until most of water evaporates and mixture looks glossy.
  5. Add crushed tomatoes and remaining ½ cup (125 ml) water and stir to combine. Reduce heat to medium-low, cover and let simmer for about 5 minutes. Add fried chicken and cream. Stir, cover and let simmer for another 10 minutes. Season with salt. With clean hands, use thumb of 1 hand to muddle remaining 1 tbsp (15 ml) kasoori methi in palm of other hand for 5 to 10 seconds to release aromatics, then sprinkle over chicken. Cover and remove from heat.
  6. To assemble Poutine, bake fries following instructions on package. Reheat chicken tikka masala if cooled. Season fries with salt, if desired, as soon as they are out of oven. Transfer to a serving plate. Generously scatter cheese curds over fries and top with piping-hot chicken tikka masala* as desired. Drizzle with Chutney Mayo to taste and garnish with chopped cilantro.
  7. *Any leftover chicken tikka masala can be served with rice or parathas as a meal.
  8. Instructions for making Chutney Mayo: Using a hand blender, blend all ingredients until smooth. Transfer to a squeeze bottle and refrigerate until ready to use, up to 1 week.
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Drink Pairings

Devil's Margarita

This version of a classic lime margarita incorporates a red wine float for a striking visual element and a unique marriage of aromatics and flavours. Make this cocktail with Henkes Triple Sec, Casamigos Blanco Tequila and Mascota Eccentric Cabernet Sauvignon.
Ingredients Instructions

Ingredients

Serves 1
1½ oz (45 ml) Casamigos Blanco Tequila
½ oz (15 ml) Henkes Triple Sec
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lime juice
2 oz (60 ml) Eccentric Cabernet Sauvignon
1 large lime wedge, cut into 4 equal pieces and skewered, for garnish
1 Thai (bird’s eye) chili, for garnish

Instructions

  1. In a cocktail shaker, combine tequila, triple sec, Simple Syrup and lime juice. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with fresh ice. For red wine float, gently rest head of a bar spoon on top of ice, then slowly and carefully pour wine onto bar spoon to layer it nicely into drink. Place lime skewer and chili on glass and serve.
  2. * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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Featuring

Spring Rosé

This dynamic cocktail combines a dry French rosé, elderflower liqueur, London dry gin, grapefruit and lemon in a fresh bouquet of spring notes. For best results, we recommend using Gordon’s London Dry Gin, Château Barbebelle Rosé Fleuri and St-Germain Elderflower Liqueur.
Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) Château Barbebelle Rosé Fleuri
½ oz (15 ml) St-Germain Elderflower Liqueur
½ oz (15 ml) Gordon’s London Dry Gin
¾ oz (22 ml) fresh grapefruit juice
½ oz (15 ml) fresh lemon juice
¼ oz (7.5ml) Simple Syrup*
½ grapefruit wheel, for garnish
1 sprig fresh thyme, for garnish

Instructions

  1. In a cocktail shaker, combine rosé, elderflower liqueur, gin, grapefruit juice, lemon juice and Simple Syrup. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with ice, place grapefruit half wheel and sprig of thyme into glass and serve.
  2. * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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Featuring

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